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Farro, Cherry, and Walnut Salad

Farro is a quick-cooking grain with a mild flavor, perfect for a summer salad. Add juicy cherries, crunchy celery, and a mustardy dressing for the perfect accompaniment to grilled meat, poultry, or fish. If you can't find farro, you can substitute wheat berries, barley, or quinoa.

Cooking Light
JUNE 2014

Yield: Serves 8 (serving size: 2/3 cup)

Total: 25 Minutes

Ingredients

5 cups water

1 1/2 cups uncooked farro

1/2 teaspoon salt, divided

3/4 pound sweet cherries, pitted and halved (about 2 cups)

2/3 cup diced celery

1/2 cup coarsely chopped walnuts, toasted

1/4 cup packed fresh flat-leaf parsley leaves

2 tablespoons fresh lemon juice

1 tablespoon whole-grain Dijon mustard

1 tablespoon honey

1/4 teaspoon freshly ground black pepper

3 tablespoons extra-virgin olive oil

Preparation

1. Bring 5 cups water to a boil in a large saucepan. Add farro and 1/4 teaspoon salt to boiling water; cook 15 minutes or until al dente. Drain; cool at room temperature 15 minutes. Combine farro, cherries, celery, walnuts, and parsley in a large bowl.